by Lindzie St. Martin

Ingredients:

1 pound baby carrots or peeled carrots, cut into 1/4-inch slices

1 1/2 cups water

1/2 cup 100% orange juice or fresh-squeezed

2 tablespoons pure maple syrup

2 teaspoons ginger root, fresh grated or pre-packaged

1 teaspoon grated orange peel (plus additional for garnish)

1/4 teaspoon salt (optional)

*Place the carrots in a medium-sized sauce pan and add salt and water.  Cover and bring to a boil.  Boil just until carrots are beginning to soften, about 3 minutes for very small carrots, longer for thicker carrots.  Drain water and return carrots to sauce pan.  Add the remaining ingredients to the carrots and bring to a simmer over medium heat.  Cook uncovered, stirring often, until the liquid is reduced until very little–about a tablespoon–remains.  Serve hot, warm, or cold with additional orange peel as garnish.  (Recipe inspired by http://blog.fatfreevegan.com)